Nena Scardino Corolla was my grandmother. She always made this dish at Christmas along with Italian sausage and little fig tarts she called Figulottes. One year I got to help her and Grandaddy make Pignulata. That is a really fun thing to do with kids helping.
Preheat oven to 450 degrees F (230 degrees C). Brush a 9x13-inch baking dish with olive oil.
Stir hot roll mix and the yeast packet from the box together in a large bowl. Add hot water, butter, and egg; stir until dough pulls away from the sides of the bowl.
Turn dough out onto a lightly-floured surface and knead until smooth, about 5 minutes. Spread dough into prepared baking dish, cover with plastic wrap, and let rise until doubled in volume, about 30 minutes. Press dimples into the top of the dough with your fingertips.
Scatter crumbled sardines over the top of the dough, sprinkle garlic over sardines, and top with Parmesan cheese.
Bake in the preheated oven until golden and fragrant, about 30 minutes.
Per Serving: 226 calories; protein 8.2g; carbohydrates 32g; fat 6.4g; cholesterol 39.5mg; sodium 403.8mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.